Preheat conventional oven to 450 degrees or convection to 375 degrees.
Measure flour, baking powder and sugar into a wide bowl, one big enough to work your dough. Stir the dry ingredients with a fork.
Using a cheese grater, grate the cold butter into the dry mix. Then stir till evenly distributed.
Add granola and mix again, breaking up any large chunks.
Pour in buttermilk with 1 tablespoon orange juice and mix with fork until just incorporated.
Switch to hand turning the dough with floured hands. Add more flour until it is no longer sticky.
Round it out into an evenly mixed soft ball.
Place parchment on baking tray and flour it lightly. Put dough onto the parchment and flatten to about a 9-inch disk.
Carefully cut the dough with a long knife into 12 sections, like a pie. Separate the sections and place evenly around the pan.
Bake scones until starting to brown, about 12 minutes.
While scones are baking, make the orange glaze. Measure a quarter cup powdered sugar - with no lumps. Mix 1 tablespoon orange juice into the sugar.
Remove scones from oven and drizzle or brush tops with the glaze. Put back in oven and cook until nicely brown and the sugar bubbles.
Makes 12 scones.